Etli Ekmek is a long, ultra-thin flatbread topped with a light layer of minced lamb or beef, onions, and salt, spread over soft leavened dough and baked in a wood-fired oven until crisp. Originating from Konya in central Turkey, it’s lighter than lahmacun and often eaten for lunch or dinner alongside ayran and salad. It’s commonly found in pide salons, bakeries, and traditional restaurants.

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